Lovely squidgy cookies flavoured with warming winter spices and a meringue topping. This Gluten-free and Paleo recipe is made with ground almonds and honey.
Zimtsterne are simple German cookies made from an almond and sugar dough that is spiced with cinnamon and topped with meringue. The dough is very sticky, resulting in a squidgy and moist interior that will retain a perfect indentation of your front teeth, rather than snapping and crumbling into an accompanying cup of tea. The trick is to bake the cookies long enough to dry them out, but without browning the meringue topping. In my recipe, I suggest starting the cookies off in the oven for 7 minutes before adding the meringue and baking for a further 10 minutes. However, I personally prefer the taste and texture of a browned meringue, so will happily spoon over the meringue before placing in the oven undisturbed for a full 20 minutes.
|Gluten-free Cinnamon Star Christmas Cookies (Zimtsterne)|
for greasing the baking paper: